When it comes to the color of beef in the store or refrigerator, there is more going on than meets the eye.
The University of Arkansas shows us how they are looking to extend the shelf life of beef products, reduce food waste, and boost the bottom line.
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“We lost 150,000 farmers and farms in the last four years, a disaster that nobody’s talking about.”
“Farmers want to feed people. They want to keep farming. They’re counting on Congress to live up to its obligations.”
“It keeps the land in ag production and provides our retiring farmers with a viable retirement option.”